What does the hotel catering supervisor need to do?

The duties of the restaurant supervisor

1, responsible for the daily management of the restaurant, and keep close contact with the kitchen to ensure the service quality of the restaurant and report directly to the restaurant manager.

2. Attend the weekly business meeting, report the work of this restaurant, and convey the meeting spirit to employees.

3. Check the work.

(1) Inspection Work Check the arrangement and good condition of equipment, furniture and tableware daily.

(2) check the service supplies and cleanliness, and check the inventory materials;

(3) Check employees' gfd.

4. Preside over the daily pre-meal meeting and arrange the service for the day.

5. Learn about the food on the day from the kitchen and arrange the dishes that are mainly sold.

6. Sign for food and materials.

7, properly handle the guest's complaints and questions.

8, do a good job of employee attendance and assessment.

9. Do a good job in the property management of restaurants.

10, responsible for staff training.

▲ Responsibilities of the floor monitor of the restaurant

1, responsible for checking the arrangement and hygiene of necessary items such as tables, chairs and tableware in the working area of this group, and directly reporting to the restaurant supervisor.

2. Prepare meals with the waiter.

3. Provide technical guidance to this group of waiters.

4. Check gfd of each waiter in this group before taking up his post.

5, responsible for providing quality services for VIP.

▲ The duties of the restaurant food squad leader

1. Help the kitchen prepare the sauce before meals.

2, coordinate the work of the floor and kitchen, timely delivery of relevant information.

3. Rational allocation of manpower.

4. Check gfd, the employee of this group.

5. Make relevant class records.

▲ The duties of the banquet supervisor

1, responsible for leading the banquet staff and earnestly completing all banquet reception tasks.

2, care about the work, study and life of employees, and master the ideological trends of employees.

3. Handle guest complaints in time, and pay special attention to the service attitude and quality of the banquet department.

4, pay special attention to the maintenance and storage of equipment, and strive to reduce the loss of tableware and utensils.

5. Be responsible for the business training of waiters.

6. Pay special attention to food hygiene and strictly manage food hygiene, tableware hygiene, food hygiene, operational hygiene and personal hygiene.

7, do a good job of coordination with other departments.

8. Be familiar with the restaurant layout, table design, dishes, rivers and service specifications of various banquets.

9, reasonable arrangement of manpower and tableware, ensure the banquet on time.

10, skillfully prepare banquet menu.

▲ The duties of the squad leader of the banquet department

1, carry out all tasks assigned by the banquet director.

2, according to the characteristics of the employees of this class, make specific work arrangements.

3, command the waiter to do a good job of service according to the prescribed procedures.

4, carefully check the work of subordinates.

5, do a good job of the department's property inventory, custody.

6. Organize employees' business study and training.

▲ The duties of the kitchen supervisor

1. Make a kitchen production plan, be fully responsible for the preparation and cooking of kitchen meals, and make a kitchen production plan.

2. Strictly implement the food hygiene law to ensure the food safety of the guests.

3. Ensure the high standards and strict requirements of food quality, and standardize, diversify and artistic the dishes.

4, prepare the menu, grasp the cost of food.

5, issued a meal preparation task, quantity, specifications.

6. Hire kitchen staff, arrange the tasks of each team, allocate the strength of each team and coordinate the working relationship of each group.

7, cooking supervision, technical guidance for cooking, check the quality and quantity of dishes.

8. Organize business study for kitchen staff to improve their cooking skills.

9, plan, organize daily food raw materials, strict management, ensure accurate feeding.

10, collect and check the original records of kitchen consumption and the quantity of finished products and semi-finished products stored in the kitchen, and accurately calculate the food cost.

▲ Responsibilities of each team leader in the kitchen

1, strictly control the quality of our group's work and do a good job of internal cleaning and hygiene.

2, do a good job of picking and semi-finished products and finished products of the original records.

3. Organize books for employees to finish their work.

▲ Responsibilities of the purchasing supervisor

1. Purchase various materials according to the plan approved by the F&B manager.

2, according to the customer situation forecast and experience forecast, prepare the plan of materials and food raw materials needed by the catering department.

3, strictly implement the acceptance system of material procurement, so that the procedures are clear and the figures are accurate.

4. Strictly control the quality of purchased food raw materials to ensure fresh and hygienic food.

5. Establish a relatively stable catering supply network and improve the relationship with suppliers.

6. Provide market supply information to the kitchen department regularly.

▲ Responsibilities of the head of the warehouse management team

1, seriously implement the system of acceptance, storage and delivery of commodity raw materials.

2. Supervise the employees of this group to finish the sending and receiving work accurately and timely.

3. Supervise and inspect the cleaning and hygiene of the warehouse.

4, inventory items classified custody, neat.

5. Do a good job in anti-corrosion, anti-mildew, fire prevention and anti-theft of warehouse goods.

6, regular inventory items, to ensure that the accounts are consistent.

7, check the daily report of goods in and out of the warehouse, and control the goods inventory in the warehouse.

8. Correctly calculate the cost of various raw materials on the picking list and the total picking cost for the whole day.

▲ Coordination of the Food and Beverage Department.

1, internal work coordination of the food and beverage department

(1) Coordination between dining room and kitchen

The kitchen should visit the chef regularly, teach the restaurant waiter about the dishes, and let the waiter do a good job in selling when ordering for the guests.

The kitchen should inform the restaurant of the daily cooking situation in time.

After ordering, the restaurant waiter places an order according to the requirements, and sends the "kitchen couplet" to the relevant positions in the kitchen in time. Generally, the kitchen doesn't follow the order, and the kitchen should return the order in time to avoid adverse effects.

Restaurant waiters should also give feedback to the kitchen in time.

(2) Coordination between restaurant and banquet department

When the banquet department has a reception meeting for a large banquet, it should ask other restaurants for human assistance through the food and beverage department. Restaurants should actively cooperate and allocate manpower and material resources. After the banquet, the banquet department should return all the lent items.

(3) Coordination between the kitchen and the purchasing and storage group

The kitchen and the purchasing and warehousing team should work out the food purchasing plan together. The purchasing and warehousing team should provide the kitchen with relevant market conditions and existing stocks, and the kitchen should adjust the price and quantity of dishes according to the above information, or replace raw materials with substitutes, or change cooking methods, so as to make the catering department more suitable for the market in its operation.

According to the characteristics of restaurant business, the kitchen should make a careful material plan, and agree with the warehouse on the daily picking time and times.

2. Coordination between the Food and Beverage Department and other departments

(1) Coordination among Catering Department, Front Desk and Housekeeping Department

The food and beverage department should do a good job in purchasing food raw materials according to the customer forecast provided by the front desk. The front desk and housekeeping department should seize the appropriate opportunity to recommend and introduce the characteristics of the products of the catering department to the guests, so that the guests can enjoy the supporting quality services.

(2) Coordination among the catering department, sales department and public relations department.

The sales department and the public relations department should attach importance to the characteristics of the products of the catering department, regard the products of the catering department as an important part of the hotel products, and at the same time vigorously compensate the rooms, promote catering services and help the catering department expand customers. At the same time, the catering department should adjust the menu content, provide high-quality food and services according to the overall marketing strategy of the hotel at this stage, feed back the cost accounting of related products to the sales department in time, and actively provide innovative product information so that the sales department can obtain accurate first-hand information and negotiate business.

(3) Coordination between the Food and Beverage Department and the Finance Department

The audit of purchasing raw materials, setting gross profit margin, reviewing prices and after-sales settlement should be completed with the participation of two departments. The food and beverage department needs to submit all kinds of accurate business data and statements to the finance department, and the finance department will make an analysis report on the business situation after reviewing and analyzing these materials to meet the management needs of the food and beverage department.